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This hearty baked burrito casserole transforms classic burrito ingredients into a comforting, crowd-pleasing dish that's perfect for busy weeknights. The layers of savory beef, creamy beans, and melted cheese create a Mexican-inspired meal that's easier to serve than individual burritos.
I first created this recipe when hosting a large family gathering where rolling individual burritos would have taken forever. The casserole format was such a hit that it's now requested at nearly every family potluck.
Ingredients
- Ground beef: Creates the hearty base providing protein and richness
- Small onion: Adds aromatic flavor and sweetness when cooked down
- Taco seasoning packet: Brings authentic Mexican flavors without measuring multiple spices
- Refried beans: Provide creaminess and help bind the filling together
- Cream of mushroom soup: Creates a velvety sauce that keeps everything moist
- Sour cream: Adds tanginess that balances the rich flavors
- Large flour tortillas: Work better than corn tortillas as they create distinct layers
- Mexican blend cheese: Combines multiple cheeses for the perfect melt and flavor
Step-by-Step Instructions
- Prepare the beef mixture:
- Brown the ground beef and chopped onion in a large skillet over medium heat for about 8 minutes, breaking up the meat into small crumbles as it cooks. Once fully browned with no pink remaining, drain any excess fat using a colander or by tilting the pan and removing with a spoon. Return to heat and stir in the full packet of taco seasoning along with the refried beans. Mix thoroughly until everything is well incorporated and heated through, about 3 minutes more.
- Create the creamy sauce:
- In a separate mixing bowl, combine the undiluted cream of mushroom soup with the sour cream. Whisk together until smooth and completely blended with no streaks remaining. This cream mixture adds moisture and binds all the flavors together during baking.
- Assemble the casserole:
- Spread half of your prepared soup and sour cream mixture evenly across the bottom of a 9x13 inch baking dish. This creates a flavorful base that prevents sticking. Arrange a layer of flour tortillas on top, overlapping slightly and tearing pieces as needed to completely cover the cream layer without gaps. Spoon half of your seasoned beef and bean mixture over the tortillas and spread evenly. Sprinkle approximately 1 cup of shredded Mexican cheese over the beef layer.
- Complete the layers and bake:
- Repeat the layering process with remaining tortillas, beef mixture, and finish with the remaining cheese on top, ensuring complete coverage. Place in your preheated 350°F oven and bake uncovered for 20 minutes until the cheese is completely melted, bubbling around the edges, and developing light golden spots on top.
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The cream of mushroom soup is truly the secret ingredient here. While it might seem unusual in a Mexican-inspired dish, it creates an incredible creaminess that holds everything together and keeps the casserole from drying out. My grandmother actually discovered this trick by accident when she was out of enchilada sauce, and it's been our family's special touch ever since.
Serving Suggestions
This burrito casserole pairs wonderfully with simple sides that complement its rich flavors. Serve with a crisp green salad dressed with lime vinaigrette for freshness. Set out bowls of toppings like diced avocado, fresh cilantro, sliced jalapeños, and extra sour cream so everyone can customize their portion. For a complete fiesta, add a side of Spanish rice or corn with butter and lime juice.
Make It Your Own
The basic recipe is incredibly versatile. Try substituting ground turkey or chicken for the beef, or go vegetarian with extra beans and some sautéed bell peppers. Black beans can replace or supplement the refried beans for added texture. For a spicier version, add a small can of diced green chilies or jalapeños to the meat mixture. You can also swap the cream of mushroom for cream of chicken soup if preferred.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 3 days. The flavors actually develop overnight, making this dish possibly even better the second day. Reheat individual portions in the microwave for 2-3 minutes or until heated through. For larger portions, cover with foil and reheat in a 325°F oven for about 20 minutes. If freezing, cool completely first, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
- → Can I prepare this burrito casserole ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before cooking, and you may need to add 5-10 minutes to the baking time.
- → What can I substitute for cream of mushroom soup?
Cream of chicken or cream of celery soup work well as substitutes. For a more Mexican flavor, you could use a can of condensed cheddar cheese soup mixed with a small can of diced green chilies.
- → How can I make this casserole spicier?
Add diced jalapeños, a dash of hot sauce, or use a spicy taco seasoning mix. You could also include a layer of diced green chilies or use pepper jack cheese in place of some of the Mexican blend cheese.
- → What toppings would complement this dish?
Fresh toppings add great contrast! Try diced tomatoes, shredded lettuce, sliced avocado, chopped cilantro, sliced black olives, or a dollop of guacamole. A side of salsa or additional sour cream works wonderfully too.
- → Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be substituted, though they provide a different texture and flavor. If using corn tortillas, lightly toast them in a dry skillet first to help them hold up better in the casserole.
- → Is there a vegetarian version of this casserole?
Absolutely! Replace the ground beef with plant-based meat substitute, black beans, or an extra can of refried beans. Use vegetable-based cream soup instead of mushroom soup, and ensure your refried beans are vegetarian (not made with lard).